Edgars Strawberry Cake Recipe
This Edgars Strawberry Cake Recipe is a true local legend. It is bright pink, very moist, and looks beautiful.
Ingredients
- 1 box 15.25 oz of white cake mix.
- 1 box 3 oz of strawberry gelatin mix.
- 1 cup of finely mashed fresh strawberries.
- 4 large eggs at room temperature.
- 1/2 cup of whole milk at room temperature.
- 1 cup of vegetable oil for moisture.
- 1/2 cup 1 stick of softened butter.
- 1 package 8 oz of softened cream cheese.
- 4 cups of sifted confectioners' powdered sugar.
- 1/4 cup of strawberry puree for frosting.
Instructions
Heat the Oven
- Preheat your oven to 350 degrees Fahrenheit first. Grease and flour three 8-inch round cake pans well.
Mix Dry Items
- Combine the white cake mix and the gelatin mix. Put them in your large glass mixing bowl.
Add Wet Items
- Add the eggs, oil, milk, and mashed strawberries. These ingredients make the cake very pink and moist.
Beat the Batter
- Mix on medium speed for about two minutes total. Use a spatula to scrape down the bowl sides.
Bake the Layers
- Divide the batter evenly between the three prepared pans. Bake for 23 to 28 minutes in the oven.
Cool the Cakes
- Let the cakes cool in pans for ten minutes. Then, turn them out onto a wire rack.
Make the Frosting
- Beat the butter and cream cheese until very smooth. Add the powdered sugar and the strawberry puree.
Frost the Cake
- Stack the layers with frosting in between each one. Cover the top and sides until it is smooth.
Notes
- Use very ripe strawberries for the best pink color.
- Sift the powdered sugar to avoid any tiny lumps.
- Do not overbake the cake layers in the oven.
- Make sure the cakes are cold before you frost.
- Use a food processor for a very smooth puree.
- Add a drop of pink dye for extra color.
- Keep the cake in the fridge until you serve.